I don't know what "massaged kale salad" is, but Madhur Jaffrey shares a recipe for kale in her book, World Vegetarian. It's sauteed in olive oil with garlic, hot red chile and raisins then simmered in vegetable stock until tender. I also love kale in tomato based soups with lots of other veg, or you could do a kale and potato soup.

Braise it with olive oil, slices of garlic, a dash of sherry or red wine vinegar, and dustings of salt, black pepper, and cayenne. Finish with a generous squirt of fresh lemon juice. This is delicious alongside white beans cooked with rosemary and garlic, fresh whole grain bread, and fresh chopped tomatoes.

Try marinating the kale in a lemon juice olive oil dressing with garlic. Add pumpkin seeds and salt and pepper. Let it sit for at least 30 minutes, and you're done. You can eat this as-is or use it as a base for something else--tofu or tempeh? It's incredibly simple but very good.

I like to make kale chips - remove the stem (can be saved for other uses) and toss the washed and well dried leave with some olive oil. Put of a tray in a single layer. Roast in a 375-400 oven for 10-15 minutes. Start checking in about 10 minutes and the leaves are ready when it's crispy. Season with salt.